In the cold months, I crave something that warms me from the inside out but still feels fresh and bright. This chicken soup is my go-to because it’s fast, adaptable, and packed with flavor. Using the Instant Pot speeds up the process without sacrificing that homemade soul.
What makes this version different? I love tossing in a splash of lemon at the end—cuts through the richness and adds a zing that lifts the whole bowl. It’s a little unconventional, but that’s what makes it special in my kitchen.
Why this soup keeps calling me back
It’s the kind of meal that feels like a warm hug with every spoonful. The simplicity of the ingredients and the quick cooking time make it perfect for busy nights, but the flavor—oh, the flavor—keeps me coming back. The addition of lemon at the end makes a big difference, lifting the whole bowl. It’s honest, straightforward comfort that still surprises.
Breaking down the ingredients that make this soup special
- Chicken breasts: Lean, quick-cooking, tender when shredded, perfect for pressure cooking.
- Carrots: Sweet and earthy, add color and texture, and mellow as they cook.
- Celery: Crisp, aromatic, adds a fresh backbone to the broth.
- Garlic: Pungent and fragrant, I like it minced fine for even flavor.
- Lemon: Brightens the soup with a zesty punch, essential at the end.
- Thyme: Herbaceous and earthy, infuses the broth with warm notes.
- Chicken broth: Rich and savory, but feel free to swap in veggie broth for a lighter touch.
Tools of the trade for a fuss-free soup
- Instant Pot: Main cooking vessel, handles sautéing and pressure cooking.
- Chef’s knife: Chopping vegetables and chicken with precision.
- Cutting board: Protects your surfaces and keeps ingredients organized.
- Ladle: Serving the soup neatly and easily.
- Tongs: Handling the chicken and veggies during cooking.
Step-by-step guide to a cozy, flavorful chicken soup
Step 1: Start by gathering all your ingredients and equipment. This soup is about quick, comforting bites with depth.
Step 2: Set your Instant Pot to sauté mode. Add a splash of oil and toss in chopped onions, carrots, and celery. Cook until fragrant, about 5 minutes.
Step 3: Add chicken breasts, garlic, thyme, and chicken broth. Lock the lid and set to high pressure for 10 minutes.
Step 4: Once done, do a quick release. Open the lid and check the chicken; it should shred easily. Remove the chicken and set aside.
Step 5: Use the sauté function again to simmer the soup until slightly thickened, about 10 minutes. Taste and adjust salt and pepper.
Step 6: Shred the chicken and return to the pot. Add a squeeze of lemon for brightness. Serve hot, with crusty bread if you like.
Cooking checkpoints to keep your soup on point
- On sauté, the veggies should be golden and fragrant, not burnt.
- Chicken should shred easily; if it’s tough, cook a few more minutes.
- Soup should simmer with occasional bubbles, not boil vigorously.
- Taste for seasoning and acidity before serving; adjust accordingly.
Common pitfalls and how to dodge them
- Over-salting before tasting.? Add too much salt early? Rinse the chicken and dilute the soup with a splash of broth.
- Lack of umami.? Soup turns bland? Stir in a dash of soy sauce or a splash of fish sauce for depth.
- Overcooked or undercooked chicken.? Chicken is tough? Cook it a few extra minutes or shred and simmer a bit longer.
- Overly thin broth.? Soup is too watery? Use the sauté function to reduce and concentrate flavors.
Instant Pot Lemon Chicken Soup
Ingredients
Equipment
Method
- Set your Instant Pot to sauté mode and add olive oil. Once hot, add chopped carrots, celery, and minced garlic. Cook until the vegetables are fragrant and slightly softened, about 5 minutes, with a gentle sizzle and aroma filling the kitchen.
- Add chicken breasts on top of the sautéed vegetables, then pour in the chicken broth. Sprinkle with thyme, and lock the lid onto the Instant Pot. Set to high pressure for 10 minutes, with a gentle bubbling starting to form.
- Once the cooking cycle completes, carefully perform a quick release to let out the steam. Open the lid and check that the chicken is cooked through and shreddable; it should easily break apart with tongs.
- Remove the chicken breasts using tongs and transfer to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then set aside.
- Switch the Instant Pot back to sauté mode. Let the soup simmer gently for about 10 minutes, stirring occasionally, until the broth slightly thickens and flavors meld. The vegetables should be tender and the broth fragrant.
- Stir in the shredded chicken back into the pot. Zest half of the lemon and squeeze in its juice, stirring well to brighten the flavors. Taste and season with salt and pepper as needed.
- Once seasoned to your liking, ladle the steaming soup into bowls. The broth should be clear and vibrant, with tender vegetables and shredded chicken visible through the surface. Serve hot, garnished with a slice of lemon if desired.
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